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Roasted Chickpeas

Reviewed: Dec. 26, 2009
These were pretty good and very filling for a snack. I used dried chickpeas that I had soaked overnight. The first batch I dry roasted, that is no oil and a little salt. I'm cooking at 7000 ft altitude, so that may be a factor, but they started exploding in the oven and the ones that popped up and fell down to the oven floor started burning, so I took them out early. They were edible but not exciting. The second batch I tossed with olive oil and my favorite seasoning combo. I cooked 25 min. and they turned out great with no exploding.
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Eggplant Tomato Bake

Reviewed: Jul. 7, 2009
This was so easy and is now my favorite eggplant recipe. I used pesto instead of plain olive oil and rubbed it over the eggplant and tomato slices before layering. I was impressed how well the two fruits complement each other. This will be an essential recipe in my house from now on.
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